Citrus and Lemongrass Dip

Courses: Side
Serves: 4

Ingredients

• 80ml Karimix Citrus & Lemongrass Sauce
• 50g mayonnaise
• 1 tbsp light olive oil
• 5g coriander leaves chopped

Add dip to stir-fry

• 100g prawns or chicken strips
• 40g fresh watercress leaves
• 20g finely grated carrots
• 10g vermicelli
• Oil for frying

Instructions

1. Mix Karimix Citrus & Lemongrass Sauce with mayonnaise and olive oil together in a bowl.
2. Add chopped coriander leaves and stir in well.
3. Chill for an hour.

Stir-fry

1. Fry prawns or chicken strips in oil until cooked
2. Fry vermicelli until crispy.
3. Mix chilled dressing with prawns/chicken and toss it well with watercress salad leaves and grated carrots.
4. Garnish with fried vermicelli and serve.

Tip:      Use to marinade left-over chicken or as sandwich filler. You can also serve as a dip for various crudités or as an accompaniment to grilled prawns, fish in batter, fried scampi or baked salmon.